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If possible, you might want to suppliment the coffee grounds with other material. I know many people have good success with espresso oysters, but I have found that if you just fruit them from the grounds that mushrooms tend to be small, not abundant and underformed. If you mix in something like some soaked newspaper, or carboard, or other recyclable cellulose heavy material this should help suppliment the grounds and provide a broader nutrient mix without adding much "work" to the project.

Be sure to have the coffee shop also throw in the used filters. As Psilocyber said, it helps to have something else in there, and oysters love paper. I also cut the coffee grinds with verm, and that helps too. No taste from the substrate is going to make it into fruitbodies.

Do you guys pasteurized the coffee grounds for that mentioned experiences? Will gypsum help the mix?

I have tried some p. ostreatus in unpasteurized coffee but i got some trich and I'll have to toss out about 30kg of subtract. the pot (approx 20kg) was mixed with dry vine leaves and ash from the fire (sorry about my lame English).

I usually go with a 50/50 mixture (by weight) of dry coffee grounds and a lignaceous filler material, like sawdust, newspaper pellets or cottonseed hulls. Straw would work just fine, too. To that I'll add .5 g of hydrated lime and .5 g of gypsum for 3 lb of dry substrate. (Is that too much? Not enough? I don't know!)

As far as taste goes, I've had one chef tell me that blue oysters grown on coffee and newspaper have an "earthier" taste than storebought oysters. That may have something to do with freshness or the species, though. I really must do a side by side comparison. It's been a year since I quit smoking, so I can actually taste things now.

--------------------"We shall not cease from exploration, and the end of all our exploring will be to arrive where we started and know the place for the first time."